Snails are commonly called land snails, although this term is used improperly, as snails refer to all shell-less mollusks. So to be correct, today we will cook Stew Snails, a delicious dish, but care must be taken not to make mistakes in preparation.
- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3.3 lbs already purged land snails or rigatelle snails
- 2 cups Tomatoes
- to taste Dried oregano
- to taste Fine salt
- 1 clove Garlic
- to taste Olive oil
- to taste Hot chili powder
Preparation
Wash the snail shells under running water by rubbing them together.
Remove the cap with a toothpick, place them in a basin with lukewarm water for about half an hour to get them out of the shell.
Cover the container to prevent them from escaping.
In the meantime, prepare the sauce.
Put a bit of oil in a pan, the minced garlic clove, diced tomatoes, a bit of fine salt, oregano and cook for about half an hour.
Put plenty of water in a pot, salt it and heat it to 86°F.
Now put in the snails, turn the heat to maximum and cook them until a light foam forms on the surface.
At this point, turn off the heat, remove the foam with a slotted spoon and drain the snails with a colander.
In a large bowl, place the snails and pour the sauce inside.
Mix and serve hot.
If desired, you can add crushed hot chili.
Tips/Suggestions
To prepare Stew Snails, I used snails that were already purged. If you need to purge them, the process becomes longer. You’ll need to remove the cap with a toothpick, place them in lukewarm water for about half an hour to get them out of the shell, drain them, and place them in a covered container with a handful of flour.
Leave them there for a day, then remove them, wash them, discard the flour. Put the snails back in the container with another handful of flour. Repeat the process for at least three days, until they produce white feces.
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